Chefs' Secrets: Green's creamy Pecan Hummus

Updated 11:50 am, Friday, June 28, 2013

Raw Pecan Hummus, made with pecans instead of garbanzo beans, is served at Green Vegetarian cuisine.

Raw Pecan Hummus, made with pecans instead of garbanzo beans, is served at Green Vegetarian cuisine.

Photo: Jerry Lara / San Antonio Express-News

Chefs' Secrets: Green's creamy Pecan Hummus

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Dear Pat: Green Vegetarian on Military Highway has become a favorite meeting place among my friends. Several dishes there feature their delicious pecan hummus. I have attempted unsuccessfully to replicate it, and can't seem to capture the creamy texture. Could you persuade them to share the recipe? Thank you!

Dear Nancy: Those amazing Behrend brothers, Mike and Chris, co-owners of Green Vegetarian Cuisine, certainly have struck a chord with San Antonians striving to live a healthful lifestyle. Their broad menu pleases vegetarians and vegans, but it's also consistent with kosher dietary rules, and is an excellent option for those who simply want to eat fewer animal products and enjoy a more plant-based diet.

Green's original takes on well-loved dishes include this incredibly good Raw Pecan Hummus. It received rave reviews from all the “tasters” at my house. The recipe will be a surprise to many, since it contains neither garbanzo beans nor tahini, the basis for most hummus recipes. The raw pecans provide plenty of protein, and many powerful nutrients, as well. In place of the usual lemon juice, the restaurant uses raw apple cider vinegar for a tangy note and added health benefits. Garlic and salt add flavor. And it's the olive oil that enhances the hummus' creamy texture. A little water is added at the end, as needed, to correct the consistency. The cooks at Green use a food processor to make this hummus, but a heavy-duty blender would be fine too.

Although nuts are high in calories, and should be eaten in moderation, the fats they contain are the “good” unsaturated fats. According to the Mayo Clinic, “people who eat nuts as part of a heart-healthy diet can lower the LDL, the low-density lipoprotein in 'bad' cholesterol levels in their blood. High HDL is one of the primary causes of heart disease.”

We here in Texas are lucky to have excellent pecans grown in our state. San Saba County in central Texas is reputed to be the pecan capital of the world, so it's easy to find fresh, unshelled, raw pecans. At Green, they use raw pecans — nuts that have not been processed with heat. Both processed and raw pecans are available at our markets, most often in bulk bins.

“Raw pecans are healthier and are full of enzymes,” said Mike. “Roasted nuts are usually higher in fat and sodium. Raw nuts should be soaked when possible to aid in nutrient absorption.”

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It's best to store all nuts in airtight containers in the refrigerator or freezer, especially if they're shelled. If stored incorrectly, nuts can go rancid (they'll have an off-putting smell), so it's best to sniff them before eating nuts or using them in a recipe.

As you mention, the pecan hummus is served as part of several varied entrées at Green. It also makes a great appetizer dip or spread, served with toasted pita bread or pita chips, or fresh vegetables such as carrot sticks.